Happen to have some left over summer squash at home? Well, instead of throwing them out, try this zucchini casserole recipe for lunch or dinner. It only requires minimal effort to make. Plus the finishing touches of cheese just gives it a warm and fulfilling comfort that will leave you with a clean plate.
How To Make Baked Zucchini Cheddar Casserole
- 2 lb zucchini , shredded
- 1½ cups cheddar cheese, (or cheese of your choice), grated
- 14 oz cream of chicken soup, (1 can)
- 2 cups sour cream
- ½ cup unsalted butter, melted
- ½ cup red onion, diced
- 1 tsp salt
- parsley, chopped
Preheat your oven at 350 degrees F and grease your preferred baking dish.
Place the shredded zucchini in a colander or strainer, sprinkle with salt and toss.
Allow to drain for at least 15 minutes.
Use your hands to press as much of the liquid out as possible. Discard the liquid. Repeat until all zucchini has been squeezed out. Preferably, do these in batches.
Mix all ingredients with the shredded zucchini together.
Place in a baking dish and bake for roughly 30 minutes.
Serve immediately, garnished with parsley.
- Sugar: 7g
- Calcium: 329mg
- Calories: 488kcal
- Carbohydrates: 13g
- Cholesterol: 115mg
- Fat: 44g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 2g
- Potassium: 587mg
- Protein: 12g
- Saturated Fat: 26g
- Sodium: 1103mg
- Trans Fat: 1g
- Vitamin A: 1656IU
- Vitamin C: 29mg
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